Prawn laksa

Name: Prawn laksa
Yield: Serves 4
Ingredients: A few mint leaves, roughly torn; 1 tbsp blanched almonds or toasted peanuts; 2–3 dried chillies, deseeded and torn; 2 medium onions, roughly chopped; 350 g thin rice noodles; 1 stem lemon grass, peeled, or short strip lemon zest; 2 limes, quartered; About 12 large raw prawns; 1–2 finely chopped chillies; 1 tsp ground turmeric; 1 heaped tsp ground coriander; 2–3 tbsp oil, for frying; 1 tsp ground ginger; 300 ml coconut milk; 100 g beansprouts, picked over and rinsed; ½ cucumber, cut into matchsticks; 600 ml light chicken stock; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Here’s what to do with the beautiful little blue-grey prawns from Cardigan Bay, tightly curled and firm-fleshed, which turn bright scarlet when cooked.

Ingredients

350 g thin rice noodles
2 medium onions, roughly chopped
2–3 dried chillies, dese

Main course

Method

Put the noodles in a bowl with just enough boiling water to cover. Fork to separate the clumps and leave to swell while you prepare the soup.

Whizz the onions, chillies, nuts and peeled lemon grass or lemon zest in a liquidiser, adding a little water to allow the blades to move, till you have a thick paste. Put a splash of oil in a heavy-based pan and fry the paste gently until the onio